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–+ servings
asparagus tomato salad

Asparagus Tomato Salad

Kitchen Ready Betty
Made with just a few simple ingredients, this hassle-free, asparagus side dish is perfect for your next springtime gathering--or for a weeknight dinner, since it pairs well with so many proteins, including ham and grilled chicken.
If you love fresh asparagus, this salad is for you! 
5 from 2 votes
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Prep Time 15 minutes
Cook Time 4 minutes
Total Time 19 minutes
Course Salads, Salads & Sides
Cuisine Mediterranean
Servings 6
Calories 146 kcal

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Ingredients
  

  • 1.5 lb fresh asparagus medium thickness, trimmed and cut into 1 inch pieces
  • 1 cup small red tomatoes cherry or grape, cut into bite-sized pieces
  • ½ cup light balsamic vinaigrette Ken's Steakhouse highly recommended
  • 1 teaspoon dry mustard
  • 1 teaspoon ground black pepper
  • ⅔ cup crumbled feta cheese divided

Instructions
 

  • Rinse asparagus; pat dry and place on cutting board. Using a chef's knife, trim off the woodsy ends and discard. Then cut the remaining into 1 inch pieces. The tips are used in this salad too, so be sure to include them in your preparation. Set aside.
  • Place tomatoes on cutting board. Using a chef's knife, halve the tomatoes. Set aside.
  • Set large pot with lid filled with water on stove. Bring water to a boil, then reduce the heat slightly and place the trimmed asparagus pieces in the pot. Blanch the asparagus by cooking it over medium to high heat for only 4 minutes. Do not overcook!!!
  • While the asparagus in cooking, fill a medium sized mixing bowl with cold ice water. After 4 minutes of cooking, pour the asparagus into a colander to drain, then immediately transfer to the cold ice water. Leave cooked asparagus in cold water for 1-2 minutes. Then drain asparagus again in colander.
  • In a medium mixing bowl, gently toss the drained asparagus and tomatoes together. 
  • In a separate small bowl, mix the balsamic vinaigrette, dry mustard and pepper. Mix well to avoid clumps. Then drizzle over asparagus and tomatoes and mix well.
  • Next, add only ⅓ cup of the crumbled feta and mix. 
  • Chill. Although it can be enjoyed right away, this salad tastes its best when it sits in the refrigerator for at least 1 hour before serving.
  • Store any leftovers in an airtight container in the refrigerator and enjoy within 3-5 days.

Notes

To save time, I typically use Ken's Steakhouse light balsamic vinaigrette for this recipe because it tastes great. Feel free to make your own in you prefer.
I really like NatureSweet Cherubs (grape tomatoes) in this. Sometimes I will mix in some cherry tomatoes too.
When serving this salad, it is helpful to use a slotted spoon. The extra dressing and juices can stay in the serving bowl!

Nutrition

Calories: 146kcalCarbohydrates: 8gProtein: 5gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 371mgPotassium: 305mgFiber: 3gSugar: 3gVitamin A: 1136IUVitamin C: 10mgCalcium: 116mgIron: 3mg
Keyword asparagus, asparagus and tomato salad, asparagus salad recipe, asparagus tomato and feta salad, asparagus tomato salad, balsamic, balsamic vinaigrette, cold side, easter, fresh flavors, potluck, salad, spring salad, tomatoes
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